Honey Garlic Baked Chicken (Printer-friendly)

Savory baked chicken thighs glazed with honey, garlic, and spices for a juicy, flavorful dinner.

# What You'll Need:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs, about 1.5 to 2 pounds
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon freshly ground black pepper

→ Honey Garlic Sauce

04 - 1/3 cup honey
05 - 1/4 cup soy sauce, use gluten-free if needed
06 - 4 cloves garlic, minced
07 - 1 tablespoon apple cider vinegar or rice vinegar
08 - 1 tablespoon olive oil
09 - 1/2 teaspoon smoked paprika
10 - 1/4 teaspoon chili flakes, optional for heat

→ Garnish

11 - 2 tablespoons chopped fresh parsley
12 - 1 teaspoon sesame seeds, optional

# How to Make It:

01 - Preheat oven to 400 degrees Fahrenheit. Line a baking dish or large ovenproof skillet with aluminum foil for easy cleanup.
02 - Pat chicken thighs dry with paper towels. Season both sides evenly with salt and pepper.
03 - Position chicken thighs skin-side up in the prepared baking dish, maintaining adequate spacing between pieces.
04 - In a small mixing bowl, whisk together honey, soy sauce, minced garlic, vinegar, olive oil, smoked paprika, and chili flakes until well combined.
05 - Pour sauce evenly over chicken thighs and brush thoroughly to ensure complete coating.
06 - Bake for 30 to 35 minutes, basting once at the halfway point, until chicken reaches golden brown color and internal temperature reaches 175 degrees Fahrenheit.
07 - For extra crispy skin, broil on high for 2 to 3 minutes at the end, monitoring closely to prevent burning.
08 - Remove from oven and allow to rest for 5 minutes before serving.
09 - Garnish with chopped fresh parsley and sesame seeds before serving.

# Expert Advice:

01 -
  • Chicken skin gets crackling and golden while the meat stays impossibly tender and juicy underneath.
  • The honey garlic glaze strikes that sweet-savory balance that makes people ask for seconds without realizing how simple it is.
  • Start to finish in under an hour, and most of that time is the oven doing the work while you sit down.
02 -
  • Drying the chicken skin properly is non-negotiable—wet skin steams instead of crisps, and no amount of extra oven time fixes that.
  • Baste halfway through, not because the recipe says so, but because it keeps the tops moist while the bottoms develop that caramelized glaze.
03 -
  • If the glaze starts looking too dark before the chicken is cooked through, carefully pour off some of the liquid and loosely tent with foil to slow the browning.
  • Room-temperature chicken cooks more evenly than cold chicken pulled straight from the fridge, so let it sit out for 15 minutes if you remember.
Go Back